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Pasta Puttanesca

Serves 8

Ingredients:

16 oz. penne pasta

1 tablespoon olive oil

1 carrot, (finely chopped)

2 anchovy fillets

Salt, (to taste)

2 tablespoons capers, (drained)

1/4 cup Greek olives, (pitted,chopped)

5 garlic cloves, (minced)

2 teaspoons fennel seed, (crushed)

2 teaspoons oregano, (dried)

1 teaspoon red pepper flakes, (crushed)

2 teaspoons thyme, (dried)

1 can tomatoes, (diced, undrained)

1 tablespoon tomato paste

1/2 teaspoon sugar

6 basil leaves, (fresh,thinly sliced)

Parmesan cheese, (for garnish)

Directions:

Prepare pasta according to package directions.

While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.